Ingredients
Makes 4 servings
- 2 tbsp coconut oil
- 1 onion, diced
- 1 tsp cumin seeds or 1/2 tsp cumin powder
- ½ tsp coriander powder or seeds
- 1 tbsp curry powder (I use mild)
- 2 cups red lentils (soaked for at least 2 hours to overnight), rinsed and drained
- 2+ cups water
- 1 can ( 14 oz) coconut milk
- 1 cup raw cashews
- 1 can (14 oz) tomatoes
- 1 tbsp garlic powder
- Salt to taste
- Chill powder or cayenne pepper to taste (optional)
Instructions
- Heat a large pot over a medium heat adding the oil and onions. Sauté for a couple of minutes until the onions are soft and translucent.
- Add in the cumin, coriander, and curry powder and stir for a couple of minutes to release all of the flavours.
- Add in the red lentils and add a splash of water to deglaze the pan and stir well. Pop the lid on. If you need to add some more water, you can do so.
- In a high-speed blender, add the 2 cups of water, coconut milk, cashews, tomatoes and garlic powder. Blend until smooth.
- When around half the lentils have turned yellow, add the blended mix to the lentils and stir well until everything is combined. Bring to a simmer and slightly reduce heat.
- At this point, put the lid on as it will start to bubble quite a bit as it thickens. Make sure you stir it every now and then so that it doesn’t stick to the bottom. I do it normally every couple of minutes.
- Add salt and chilli to your taste.
- Cook the curry for about 30 minutes until the lentils are soft but not mushy.
- To serve, add equal portions to bowls and serve with the options mentioned above.